I know. This week I have been on pumpkin overload and I'm only somewhat sorry. This is my favorite time of the year and I can't believe that it ENDS in just a few weeks. Not officially but let's just say not too many people are searching and craving pumpkin after eating it for a week straight at Thanksgiving. It's like the country gets a case of pumpkinitis after Thanksgiving. Not me. No quitting. Love my pumpkin and these pumpkin toffee cookies are sure to be a hit.
Before your anti pumpkin campaign starts, don't forget to put these beautiful pumpkin toffee cookies on your list. You won't be sorry.
- 2 ¼ cup unbleached all purpose flour (can also use gluten free flour or whole wheat flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (1 stick) butter
- 1 cup sugar
- ½ cup brown sugar (you can substitute 1 ½ cups coconut sugar in place of the white and brown sugars)
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1 8oz package toffee bits
- ½ cup white or semi sweet chocolate chips
- Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
- In a bowl, stir together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In a mixing bowl, cream together the butter and sugars until light and fluffy. (2-3 minutes on medium speed).
- Turn mixer to low and stir in the pumpkin puree, egg and vanilla. Slowly add in the flour mixture, continuing to mix until combined. Stop mixer, fold in the toffee bits and chocolate.
- Drop by rounded tablespoons onto the cookie sheet. Bake at 350 degrees for 9-12 minutes. Remove from oven and allow cookies to cool on the cookie sheet for several minutes before moving to a cooling rack to finish cooling completely. Drizzle with melted chocolate for a more festive look.
Leave a Reply